Monday, April 9, 2012

Pillsbury Bake-Off: My Experience Part 2

The million-dollar winning recipe, Pumpkin Ravioli. It looks a lot better on the official Bake-Off website.

One nice thing about having a blog is that you won't get fired if you turn in a late story. I came back from the Pillsbury Bake-Off on March 27, but I've been really busy with a few other things, such as cookbook photos to finish up, newspaper deadlines, a daughter getting married next month, a daughter-in-law having a baby, and my dad in the hospital.

So, a lot of my report for the Bake-Off has already been published in the Deseret News. The grand-prize winner was Pumpkin Ravioli with Salted Caramel Whipped Cream. It consists of a creamy pumpkin filling baked between two squares of crescent dough, and topped with cinnamon-sugar, nuts and caramel-swirled whipped cream. As usual, I wasn't able to predict the which of the 100 finalists would win.

Yes, it tasted good, but it's pretty hard to think of any recipe being worth a million dollars.

Million-dollar prize winner Christina Verrelli with Martha Stewart at a press conference following the show.

One of the judges, food reporter Jeff Houck of the Tampa Tribune, said the four category winners were all very close in scoring. But what put the pumpkin dish over the top was, "we felt not only was it delicious, but it special and unique. It's the perfect combination of prepared ingredients with that little homemade touch."

He said the judges discussed the seasonality of pumpkin, "But you could put just about anything in the filling, so it could be a wonderful dessert for Thanksgiving or the Fourth of July."

Utah's two contestants didn't win, but Cameron Bailey's last-minute dash to the finish line at the Pillsbury Bake-Off March 26 was shown on the Hallmark Channel's "Martha Stewart Show." The Salt Lake man was the last of the 100 finalists to turn in his Bake-Off entry to the judges at 11:59, just one minute shy of the noon deadline. Later when I watched the tape of the show at home, I could see myself in the background standing next to Bailey's runner, waiting anxiously for him to finish his second batch of Bacon-Chicken Sliders with Raspberry-Onion Spread.

"Everyone likes a little drama at the end," he calmly quipped a few minutes later.

The 100 Bake-Off finalists prepared their recipes at 100 mini-kitchens at the Peabody Hotel in Orlando.

We're waiting in the audience for Martha's show to begin.They were in the audience (and so was I! as Martha Stewart announced the winners March 27.

Stewart's first time hosting the Bake-Off. When asked what surprised her about the event, she said, "I thought people would be more nervous."

Indeed. Even Bailey remained calm in the face of problems. Early on, he discovered the GE glass-top electric range was taking a lot longer to brown his biscuits and reduce the chicken stock needed for his onion spread. Then while slicing the biscuits, he cut his finger. Precious minutes ticked by as he waited for the doctor to come, examine and treat the wound, and clear him to start cooking again.

"Those four hours flew by," he said. "I didn't realize I was that close to the deadline."

Utah's Elizabeth DeHart with her fabulous falafel sandwiches.

In comparison, the Bake-Off was smooth sailing for Elizabeth DeHart of West Jordan, who prepared her Falafel Sandwiches with Fire-Roasted Tomato Aioli three times: once for photographs, once for the judges and once to give out as samples for the media and supermarket executives who were allowed to observe on the Bake-Off floor. Several who nibbled on DeHart's sandwiches commented on the great flavor combination and its healthfulness. But only people from Utah caught her meaning when she joked, "It's your bean patty with fry sauce."

Kelsey Nixon of "Kelsey's Essentials" and her husband Robby Egan, sample some of the Bake-Off recipes.

Christina Verrelli, grand prize winner.

In a press conference following the announcement, the teary-eyed winner said she tried the "ravioli" concept using raspberry, strawberry and other flavors first."The idea of pumpkin came to me, and the nuts added a nice little texture in there."

Verrelli, 43, said that she and her husband had some lean times with downturn in the economy, and her million-dollar windfall will be used to help them finance their new business, a club called Brownies 23 East.She was also a finalist in the 2010 Bake-Off.

"That contest introduced me to a whole subculture of people who enter cooking contests," said Verrelli, who has since entered many local competitions. "I have only won with savory dishes so it was a nice surprise I didn't have a jinx on sweets."

Judges had to choose the grand prize from the four category winners, who each received $5,000 plus $3,000 in GE appliances. In the Breakfast & Brunches category, Maria Vasseur of Valencia, Calif., won for her Sausage-Pomodoro Brunch Bake.

The Dinner Made Easy category winner was Donna Wolfe of Hamilton, N.J. for Chicken Empanada Cones. The Entertaining Appetizers category was won by Terri Sherman of Palos Heights, Ill., for Asparagus, Artichoke and Red Pepper Pizza.Verelli won in the Sweet Treats category.

Verelli wasn't the only contestant who picked up on the salted caramel trend.Other entries included Salted Caramel Macaroons and Vanilla Malt Toffee Triangles with Sea Salt.

1. Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.

2. Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14-by-12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3-by-2 1/4-inch each).

Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.

3. Bake 9 to 14 minutes or until golden brown.

4. Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.

In 1-cup microwavable measuring cup, microwave water on high 1 minute. Add raisins; set aside. In small microwavable bowl, microwave 1 tablespoon of the butter on High 10 to 20 seconds or until melted. Stir in agave sweetener; set aside. Chop enough cilantro to measure 1 tablespoon; set aside.

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Soup's On!

About Me

I'm the author of "Soup's On!" (Covenant Communications) with 100 fast and flavorful recipes, 75 of which can be made in 30 minutes or less.
I write a weekly column for the Standard-Examiner Food section. As a former food editor of both the daily Deseret News in Salt Lake City and the Standard-Examiner in Ogden, I've received awards from the Association of Food Journalists, the Society of Professional Journalists, the Utah-Idaho Press Association, the Beehive Chefs and Writer's Digest. I've judged cooking and writing contests including the World Championship Dutch Oven Cook-off, the Les Dames D'Escoffier International MFK FIsher Writing Award, Taste TV Awards, and International Chocolate Salon.
I am a member of the Church of Jesus Christ of Latter-Day Saints (Mormon) although this is not an official LDS blog. My husband, Kim and I have been married 29 years and have four kids and three grandkids.